Dick Taylor Pumpkin Spiced Chocolate Scones

Dick Taylor Pumpkin Spiced Chocolate Scones

Experience the warm flavors of fall with our Pumpkin Spiced Chocolate Scones, a scrumptious treat perfect for cozy mornings or afternoon tea. These tender, buttery scones boast a harmonious blend of pumpkin puree, aromatic spices, and rich dark chocolate chunks, creating a delightful taste sensation in every bite. Bake a batch and savor the enticing fusion of autumn-inspired flavors and fine chocolate in a delightful pastry.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: British
Keyword: Cinnamon, Pastry, Pumpkin
Difficulty: Intermediate
Brand: Lake Champlain
Servings: 12 Servings

Equipment

  • Oven
  • Parchment Paper
  • Small Bowl
  • Whisk
  • Large Bowl
  • Wooden Spoon
  • Rolling Pin
  • Cutting Knife

Ingredients

Chocolate Scone

  • 2 cups All-Purpose Flour
  • 1 tsp Cinnamon
  • 1 tsp Baking Powder
  • ½ tsp Ground Cloves
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Unsalted Butter (chilled, cut in cubes)
  • cup Pumpkin Puree
  • 2 tbsp Heavy Cream
  • 1 Large Egg
  • cup Packed Light Brown Sugar
  • 6 oz Dick Taylor Brazil 75% Dark Chocolate Bar (chopped)

Spiced Glaze

  • cups Confectioners' Sugar
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Cloves
  • 1 pinch Nutmeg
  • ¼ cup Milk

Instructions

Chocolate Scone

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
  • In a small bowl, whisk together pumpkin puree, cream, egg and sugar.
  • In a large bowl, combine flour, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt.
  • Add butter, and use a pastry cutter to work the butter into the dry ingredients until it resembles coarse crumbs. Stir in 6 oz Dick Taylor Brazil 75% Dark Chocolate Bar.
  • Pour wet mixture over dry ingredients and stir just until dough comes together. Using your hands, knead 3-4 times. Remove dough to a lightly floured work surface.
  • Using a rolling pin, roll the dough into a 10” by 8” rectangle, about ¾” thick. Cut the rectangle in half lengthwise, then cut into thirds crosswise, making six rectangles. Then cut each rectangle into two triangles, making 12 triangles.
  • Place scones onto the prepared baking sheet. Bake for 12-14 minutes, or until bottoms are brown.

Spiced Glaze

  • Combine sugar, spices and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.
  • Cool baked scones for 10 minutes before drizzling with glaze. Allow glaze to set before serving.

Notes

Dick Taylor Pumpkin Spiced Chocolate Scones

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